Surnoli

Surnoli is a sweet dosa that is made with cucumber or Mugge (Mangalore cucumber - if available) and is a speciality in Konkani cuisine. Traditionally, these dosas are to be prepared fluffy and not crispy like the Masala Dosas. They are served with white coconut chutney or with ghee mixed with chutney powder (also known as gun powder). Below is my Mom's recipe for preparing these green dosas.

Recipe:

Ingredients:

Cucumber/Mugge - 1

Uncooked Rice - 2 cup

Fenugreek seeds (Methi seeds) - 2 tsp

Fresh Grated Coconut - 1 cup

Poha - 1/2 cup (1 mushti)

Jaggery - 1 cup

Tuermeric Powder - 1/2 tsp

Salt - to taste

Preparation;

1. Wash rice thoroughly and Soak it in water along with fenugreek seeds for 5 hrs.

2. Grind cucumber, soaked rice and fenugreek seeds and grated coconut to make a smooth paste.

3. In the final stage of grinding, add poha and jaggery and grind it. Don't dilute the batter while grinding it. Make sure the batter is thick so we are able to make dosa with it.

4. Add turmeric powder to the batter along with salt and keep it for fermenting for 7-8 hrs (overnight).

5. Next day make dosas. If the batter was kept in fridge, make sure you keep it at room temperature for atleast an hour so you can make dosas out of it.

Apply ghee to the dosa and serve it hot with white coconut chutney and chutney powder + ghee.